George Young

Chef Supervisor

Gallas Restaurant

02.2008 - Current

Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
Streamlined food preparation processes for faster service times and better quality control.
Developed creative and innovative menu items, resulting in increased sales and positive customer feedback.
Implemented cross-training programs for employees, increasing versatility within the team and allowing for smoother shift rotations.
Utilized seasonal ingredients in menu development, offering fresh options that appealed to customers'' preferences.
Built relationships with local farmers markets to source fresh produce directly from growers at advantageous prices.
Resolved conflicts between team members amicably while taking steps to prevent future issues.
Coordinated with vendors to order supplies and maintain high quality standards.
Led daily staff meetings to communicate expectations and review safety procedures.
Monitored food and labor costs to verify budget targets were met.
Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Trained kitchen staff to perform various preparation tasks under pressure.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Mentored kitchen staff to prepare each for demanding roles.
Planned and directed high-volume food preparation in fast-paced environment.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Worked closely with front-of-house staff to facilitate excellent customer service.
Monitored food production to verify quality and consistency.